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Lamb Stew

3 pounds boneless lamb -- cut medium cubes (shoulder or lamb leg)
2 tablespoons extra-virgin olive oil
4 large tomatoes -- chopped
1 bouquet garni (parsley, thyme and bay leaf)
3 garlic cloves
1 large onion
1 bunch carrots
4 large potatoes
1 pound fresh green peas -- shelled
3 tablespoons flour -- combined with
2 tablespoons unsalted butter -- for roux
Salt -- to taste
Freshly-ground black pepper -- to taste


Add lamb cubes to very hot oil stirring once or twice. Let the meat brown for 3 to 4 minutes. Add garlic, onion, bouquet garni, tomato, salt and pepper to the lamb base (cook for 5 more minutes).


Add water, bring to boil then reduce heat to simmer (45 minutes). Add carrots (cook for 5 more minutes), add potatoes (cook for 30 minutes). Add roux and peas.


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